Meridian cuisine

Diego René’s Meridian cuisine is a gastronomic proposal that brings together different territories of the Spanish Mediterranean, particularly Málaga, Alicante and the island of Tabarca. It represents a cuisine closely linked to the sea, local produce and the traditions of each area: fish and seafood, rice dishes, salted foods, olive oil, vegetables, citrus fruits and traditional cooking techniques. Its aim is to connect these Mediterranean culinary cultures through a contemporary interpretation. It combines the maritime identity of Tabarca, Alicante’s rice and fishing traditions, and the Andalusian flavours of Málaga. Ultimately, Meridian cuisine represents the Mediterranean as a shared territory: a gastronomy rooted in proximity, memory, sustainability and creativity.